Fast and easy, crunchy, soft, rich, filling

– takes maybe less than 30 seconds to prepare.

Lite luncheon with the ladies and a terrific, healthy, after school energy fix for the kids.

You’ll need:

1 Package tortillas – organic or best quality. The flavor can be to your taste.
1 Container of organic hummus also to your taste
Several organic tomatoes (with some in reserve for 2nds & 3rds) sliced
1 Jar pitted Kalamata olives cut in half
2 Ripe avocados – pitted, sliced & scooped out of skin
Extra virgin olive oil for drizzling

One medium cast iron or stainless steel skillet
NOTE: the size of the tortilla depends on if you want each person to have her/his own tortilla or pizza cut slices from very large burrito size

To prepare:

Bring skillet to medium heat. Place one flat tortilla in skillet and toast slightly on both sides about 30 seconds on each side. You can adjust this later to make it less or more crunchy. Transfer to a plate and repeat for as many as you want. Spread each with hummus and top with avocado slices, tomato slices, halved olives and a drizzle of olive oil. Cut into pizza slices or serve each person their own. Voila! Delicious finger chews!

Chewy variations are infinite: add herbed bar-b-que chicken bites or marinated tempeh bits or even feta cheese for that salty complimentary tang…..

Here are two:
Chicken: Slice breast into thin strips and saute in olive oil, salt, pepper, herbs of your choice, and garlic. Cut strips into bite size pieces and add to tortilla tops.
OR
Tempeh: Prepare same as for chicken but cut tempeh into small cubes and sauté/toast until sides are golden tan. Add to tortilla topping.

One of my favorite on-the-go, ‘fast food’ lunches in one slice – dense & delicious, just filling enough depending on the size of the slice, and the energy boost I need to get it all done. For a midday satisfying, tasty snack it gives you and your kids energy to spare – a lunchbox must!

Top it with a dollop of cold apple sauce and it’s a terrific dessert.

You’ll need:

1 Cup Unbleached White Flour
1 Cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 teaspoon Baking Powder
1 Cup Cane Organic Sugars
1 Cup Organic Brown (mix ‘n match any organic sugars to your taste)
3/4 Cup Vegetable Oil: you can mix your favorites together i.e. canola & unfiltered corn oils
3 Large Whole Eggs, beaten
1 teaspoon Pure Vanilla Extract
1-1/2 Cups Zucchini shredded and squeezed or pressed between paper towels
1-1/2 Cups Sweet Potato peeled and shredded
1 Cup Walnuts chopped (can also use almonds or pecans)

NOTE: You can also substitute buttermilk or yogurt for the oil.

One glass loaf dish
One large mixing bowl
Parchment paper (optional)
Food processor or hand grater
350 degree oven for about 1 hour 20 minutes

To prepare:

Preheat oven. Butter one 9 X 5 xX3 inch loaf dish. A piece of parchment paper cut to fit inside bottom of dish makes it easier to lift pieces out. Sift first 5 ingredients together into medium bowl. In a large mixing bowl whisk together by hand sugars, oil, eggs and vanilla till well blended. Mix in shredded zucchini and sweet potato. Add nuts and mix thru then dry ingredients stirring all together. Pour batter into loaf dish. Bake about 1 hour/20 minutes in middle of oven or until inserted cake tester comes out clean. Cool on cake rack. Cut it, wrap it, take it to-go – you’re set for the afternoon…or morning.

This is THE BEST corn bread to go with any of your soup ’n stew meals or appetizers or just to have for a healthy snack. Warmed with butter or eaten cold it’s sensational. Sooo easy to make! Sooo delicious!

The South never tasted soooo gooood! Serves 8-12



You’ll need:

1-1/2 Cups Yellow Corn Meal
2/3 Cup Unbleached White Flour
2 teaspoons Baking Powder
1 teaspoon Sea Salt
3/4 teaspoon Baking Soda
1/2 Cup PLUS 2 Tablespoons Organic Sugar
3 Whole separated Eggs
1-1/3 Cups Buttermilk
1/4 Cup Butter

NOTE: Here you can choose to mix ‘n match organic sugars: using organic cane sugar as the larger amount and make up for the rest with organic brown, Sucanat™, or any other one you like keeping the measurement the same unless you love sweet. Experiment. I still do. If you don’t want to double the recipe, but you want a bigger bread, add a little more of everything with an extra separated egg so that one extra whipped egg white keeps it lite. You can also add a touch of dried fruits and/or frozen, organic veggies — just not ones that are very watery, i.e. raw zucchini.

450 degree oven for about 25-30 minutes
12” Cast Iron Skillet
Electric Mixer w/ whisk
2 Large Mixing Bowls
Strainer for sifting

To prepare:

Preheat oven at 450 degrees with rack in middle shelf. Measure and resift 3 times first 6 ingredients into large mixing bowl. Set aside. Pour measured buttermilk into small mixing bowl. Add beaten egg yolks and mix together. Heat cast iron skillet in oven for 7-10 minutes. Meanwhile beat egg whites. Make well and add milk & egg mixture. Mix well. Put butter into heated skillet and rotate skillet until well greased all around and butter is melted. Pour melted butter into mixture and mix well. Fold in beaten egg whites and turn batter immediately into greased hot skillet. Bake in hot oven 25-30 minutes. Serve and enjoy any which way you want to. Don’t expect any leftovers.